Mediterranean Chickpea Salad

Course: Salad
Cuisine: Mediterranean
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 cups
Calories: 131kcal
Author: Amira
A pretty, colorful vegan Mediterranean chickpea salad for a filling lunch or as a side dish to your grilled meats. Mediterranean chickpea salad in 10 min.
Print Recipe


For the salad:

  • 1 can (15.5 oz) chickpeas. drained and washed.
  • 1 cup red onion diced.
  • 1 1/3 cup cucumber diced.
  • 1 1/2 cup tomato diced.
  • 1 medium red bell pepper diced.
  • 1/4 cup parsley chopped.

For the dressing:

  • 2 Tablespoons olive oil.
  • 1/3 cup lemon juice.
  • 1 teaspoon ground cumin.
  • 1/2 teaspoon ground cardamom.
  • 1/2 Tablespoon ground dry mint.
  • 1 teaspoon Salt or to your liking.


  • In a bowl, combine veggies and set aside, (Note1).
  • In an empty jar combine salad dressing ingredients and shake well to combine.
  • Pour dressing over veggies and toss to coat everything well.
  • Let it set for 30 minutes in the fridge before serving.


1) Make a head tip: cut the veggies, cover with plastic wrap and refrigerate for up to 6 to 8 hours. pour dressing over and mix before serving preferably by 30 minutes.
2) For leftovers, drain the salad keeping the water in a separate container. Place veggies in another sealed container. When ready to consume combine the salad with the drained water and enjoy.
Nutrition Facts
Mediterranean Chickpea Salad
Amount Per Serving
Calories 131 Calories from Fat 54
% Daily Value*
Fat 6g9%
Potassium 315.2mg9%
Carbohydrates 16.5g6%
Fiber 5g21%
Sugar 2.6g3%
Protein 4.6g9%
Vitamin A 925IU19%
Vitamin C 46.9mg57%
Calcium 40mg4%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 131kcal | Carbohydrates: 16.5g | Protein: 4.6g | Fat: 6g | Potassium: 315.2mg | Fiber: 5g | Sugar: 2.6g | Vitamin A: 925IU | Vitamin C: 46.9mg | Calcium: 40mg

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